quick bread

• Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
• Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
• In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
• The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
• Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
• Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
• Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.

OM NOM NOM!

• Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

• Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

• In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
• Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
• To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
• Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
• Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
• Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

OM NOM NOM!

• Preheat oven at 475-degrees. Line a big baking sheet with parchment.
• In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
• Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
• As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
• Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.

OM NOM NOM!

• Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
• Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
• Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
• Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
• Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.

OM NOM NOM!

• Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
• If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
• In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
• In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
• Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
• Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
• After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
• Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

OM NOM NOM!

• In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
• Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

OM NOM NOM!

• Preheat oven at 400-degrees

Prepare pie crust

• Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
• Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
• Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
• Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

Prepare filling

• Reduce oven temperature to 350-degrees.
• Line a rimmed baking pan with parchment paper. Place oats in pan.
• Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
• Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
• In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
• Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
• Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

OM NOM NOM!